Combine all ingredients in a bowl and mix well to coat everything.Then put in a baking dish with just enough beef broth to cover the bottom to prevent burning.Cook in a 425 degree oven for 30 minutes.Remove and set aside to cool.

Steak

½ tsp Salt

½ tsp Pepper

½ tsp Onion Powder

½ tsp Garlic Powder

1 tsp EVOO

2 tbsp Worcestershire Sauce

1 Steak (I prefer London Broil)

Marinate the steak at least ½ hour but could be marinated over night.Grill steak about 4 minutes each side and then set aside to allow the juices to redistribute.

Soup

½ Medium Red Onion – Finely Diced

2 Carrots – Peeled, Finely Diced

2 Celery – Finely Diced

1 Cup Crimini Mushrooms – Finely Minced

EVOO

8 Cups Beef Broth

8 Cups Water

5 oz Kale – Stems removed and rough chop

2 Cups Brown Rice – Cooked)

In a large pot, coat the bottom with EVOO and add in mushrooms.Sautee about 5 minutes then add ¼ cup beef broth and cook about 2 minutes or until the broth is almost evaporated.Then add in onion, carrots, celery and sautee about 5-7 minutes or until the vegetables start to soften.

Add beef stock, water and kale and simmer about an hour w/ the lid slightly cracked.Then add in rice, roasted vegetables and steak that has been sliced into ½ inch cubes.Simmer another 15 minutes.Adjust seasonings with salt / pepper if necessary.Enjoy.

* This is a slightly spicy soup.To reduce the spice level, only add 1 Anaheim Pepper.